There are many variations, twists and takes on the classic casserole recipe so here is a range of our favourites you can try! This recipe serves four people.
All casseroles can be improved by adding 3-4 rashers of smoked streaky bacon, fried along with the onions. The bacon can be substituted for the same weight in salami, chorizo, or pancetta.
Adding more vegetable to the casserole not only improves the flavour, but it reduces the amount that you need to serve separately. Cook more robust vegetables like carrots, parsnips, celeriac, celery, and aubergine by cutting them into cubes along with the onion. Stir in more fragile vegetables like spinach, peas, and beans just before the end, allowing just enough time to cook through.
These need to be added with the onions. For a middle eastern feel, fry 2 tbsp of ground cumin and a pinch of chilli with the onions. Add a handful of prunes or dried apricots with the stock and a stick of cinnamon to infuse as the casserole cooks.
Add 140g of sliced mushrooms or 25g of dried porcini soaked in hot water (adding the soaking water too, straining out the grit first). Fresh mushrooms should be fried after the onions and before the meat over a high heat. Dried should be added to the stock.
Add a tin of tomatoes and decrease the amount of stock or add a squirt of tomato puree to the stock. Crush up some garlic and add it to the stock.
Pour a little double cream to into a chicken or pork casserole just before the end of cooking.